nut flour Notes:
Nut flours are ground from the cake that remains after oils are pressed from
nuts. They're great for breading fish or chicken, and they add a rich
flavor to baked goods. Nut flour lacks the gluten that baked goods
need to rise, so in those recipes substitute no more than 1/4 of the wheat flour
with nut flour. Nut flours go stale quickly, so store them in the
refrigerator or freezer, and use them up quickly. Substitutes:
nut meal (gives baked goods a coarser texture)

nut meal = ground nuts Notes:
Nut meals are ground from whole nuts, and are grittier and oilier than nut
flours, which are ground from the cake that remains after the oils are
pressed from nuts. To make your own nut meals, grind toasted nuts in a nut mill until the meal has the consistency of
cornmeal. You can also use a food processor fitted with a steel
blade to do this, but it's hard to keep the nut meal from turning into nut
butter. It helps to freeze the nuts before grinding, to use the
pulse setting on the processor, and to add any sugar in the recipe to the
nuts to help absorb the oils. Store nut meals in the refrigerator or
freezer, and use them soon after you buy or make them. Substitutes:
nut flour (gives baked goods a finer texture)

almond meal = ground almonds Notes: Specialty stores
carry this, but you can get it for less at Middle
Eastern markets. To make your own: Grind blanched
almonds in a nut mill until the meal has the consistency of
cornmeal. You can also use a food processor fitted with a steel
blade to do this, but it's hard to keep the nut meal from turning into nut
butter. It helps to freeze the nuts before grinding, to use the
pulse setting on the processor, and to add any sugar in the recipe to the
nuts to help absorb the oils. Store nut meals in the refrigerator or
freezer, and use them soon after you buy or make them. (1/4 pound whole nuts yields about 1 cup nut
meal.) Substitutes: almond
flour (This makes baked goods drier and gives them a finer, denser
texture.)

cashew flour Notes: This is hard to find, but you
can order it from Baker's Find (1-800-966-BAKE). Substitutes: Other
nut flour

chestnut flour = farina di castagne = sweet chestnut
flour = roasted chestnut flour Notes: Italian
use chestnut flour to make rich desserts, and sometimes breads and
pasta. It also makes terrific pancakes. Don't confuse it with
water chestnut flour, which is used in Asian cuisine.

hazelnut flour = filbert flour Notes:
This is ground from the cake that remains after the oil is pressed from
hazelnuts. This is hard to find, but you
can order it from Baker's Find (1-800-966-BAKE) or online from from King Arthur
Flour. Substitutes: walnut
flour OR almond flour

hazelnut meal = ground hazelnuts = filbert meal = ground filberts Notes:
This is used to make cookies and other desserts. To make your own:
Grind skinned and toasted hazelnuts in a nut mill until the meal has the consistency of
cornmeal. You can also use a food processor fitted with a steel
blade to do this, but it's hard to keep the nut meal from turning into nut
butter. It helps to freeze the nuts before grinding, to use the
pulse setting on the processor, and to add any sugar in the recipe to the
nuts to help absorb the oils. Store nut meals in the refrigerator or
freezer, and use them soon after you buy or make them. (1/4 pound whole nuts yields about 1 cup nut
meal.)

peanut powder Notes: Indian cooks use
this to thicken their curries. To make your own: Roast
and skin peanuts, then grind in a food processor fitted with a steel
blade. It's tricky to do this, since over-mixing will yield nut
butter. It helps to work with just a small batch of nuts at a time, and to
use the pulse setting. (1/4 pound whole nuts yields about 1 cup nut meal.)

pecan meal = ground pecans To make your own:
Grind toasted pecans in a nut mill until the meal has the consistency of
cornmeal. You can also use a food processor fitted with a steel
blade to do this, but it's hard to keep the nut meal from turning into nut
butter. It helps to freeze the nuts before grinding, to use the
pulse setting on the processor, and to add any sugar in the recipe to the
nuts to help absorb the oils. Store nut meals in the refrigerator or
freezer, and use them soon after you buy or make them. (1/4 pound whole nuts yields about 1 cup nut
meal.) Substitutes: walnut meal

praline powder Notes: This
is used to flavor ice cream and pastry fillings. It's made from pralines,
a crunchy French candy that resembles peanut brittle, except that it's made with
almonds or hazelnuts. You can buy praline powder ready made, but
it's easy to make your own by pulverizing praline pieces in a food
processor. Be sure to use crunchy pralines, not the soft pecan candies
that people in New Orleans call pralines.

walnut meal = ground walnuts To make your own:
Grind toasted walnuts in a nut mill until the meal has the consistency of
cornmeal. You can also use a food processor fitted with a steel
blade to do this, but it's hard to keep the nut meal from turning into nut
butter. It helps to freeze the nuts before grinding, to use the
pulse setting on the processor, and to add any sugar in the recipe to the
nuts to help absorb the oils. Store nut meals in the refrigerator or
freezer, and use them soon after you buy or make them. (1/4 pound whole nuts yields about 1 cup nut
meal.) Substitutes: pecan meal